Effect of Proteolytic Modification on Texture and Mastication of Heat‐Treated Egg White Gels

Raw egg white undergoes sol–gel transition by heat treatment, which changes it to an elastic gel. Here, protease treatment to render a new texture to heated egg white gel was applied. Protease‐treated gels exhibited ductile flow without obvious rupture points. Transmission electron microscopy analys...

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Detalles Bibliográficos
Autores principales: Funaki, Junko, Minami, Michiko, Abe, Sachie, Ueda, Reiko, Eto, Wakako, Kugino, Kenji, Kugino, Mutsuko, Abe, Keiko, Toko, Kiyoshi, Asakura, Tomiko
Formato: Online Artículo Texto
Lenguaje:English
Publicado: John Wiley and Sons Inc. 2016
Materias:
Original Articles
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5297981/
https://www.ncbi.nlm.nih.gov/pubmed/28239213
http://dx.doi.org/10.1111/jfpp.12857

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5297981/
https://www.ncbi.nlm.nih.gov/pubmed/28239213
http://dx.doi.org/10.1111/jfpp.12857

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